Monday, June 4, 2012

Kinder goats originated in the United States in the state of Washington,
in the mid 1980's. They are a cross between a registered Nubian and a
registered Pygmy.

The first offspring from this cross are first
generation kinders. The offspring from first generation kinders are
second generation. They continue increasing one generation more than the
lowest generation parent until fifth generation kinders, they become
registered kinders.

Kinders are a small size goat with does reaching a maximum height of
26" and bucks a maximum of 28". They are feed efficient and able to
thrive on much less feed than many breeds. Kinders are aseasonal
breeders and can be bred as early as 8 months of age if they are at
least 60 pounds. Kinders are a dual purpose breed used for both a dairy
animal and meat.

With their gentle disposition and small size, they are
easy for both adults and children to train and handle and make wonderful
companians.

Nutrient Composition of Goat Meat

Goat meat has been established as a lean meat with favorable nutritional
qualities, and it's an ideal choice for the health-conscious
consumer. Table 1 compares the nutrient values of prepared goat meat,
chicken, and other red meats consumed in the United States.

As shown
in table 1, goat meat is lower in calories, total fat, saturated fat,
and cholesterol than traditional meats. Less saturated fat and
less cholesterol mean healthier red meat for the health-conscious
consumer. Additionally, goat meat has higher levels of iron (3.7
mg) when compared to a similar serving size of beef (1.7 mg), pork
(1.1 mg), lamb (1.42.2 mg), and chicken (1.0 mg).

Comparatively,
goat meat also contains higher potassium content with lower sodium
levels. Regarding essential amino acid composition, goat meat closely
resembles that of beef and lamb.
Goat meat offers more nutritional value, greater health benefits,
and is an ideal choice to be considered
as "the other red meat."

As the health benefits of goat becomes more
widely known among the general population, the demand for alternative
low-fat red meat should also continue to increase.

Proteins and lipids are the two most significant categories in terms of providing
important health benefits related to goat milk nutrition.

For protein, the following factors are considered significant:

higher levels
of the essential amino acids

higher nutritional value due to the structural differences of proteins in goat milk versus cow's milk

potential for less allergenic reactions

much lower levels, and potential lack of, the alpha-s1-casein protein, promoting digestibility
and less allergenic reaction

absence of the protein agglutinin, which causes fat globules to stick together

For lipids, the benefits
are primarily derived from:

smaller fat globule size, promoting digestibility

fat globules remain homogenized, due to lack of agglutinin

significant proportion of medium chain triglycerides (MCT),
which are recognized as highly beneficial to a range of health issues

Regardingvitamins, goat milk is considered a better source than cow's milk for vitamin A, niacin and B6. Commercial goat milk ingredients typically
contain added vitamin D, just as cow's milk does.
The minerals in the composition of goat milk are seen as
significant in the areas
of calcium, phosphorus, potassium, magnesium, manganese and selenium.
Levels of other minerals are comparable to those in cow's milk.
Minerals in goat milk seem to have better bioavailability, however.